Pan Roasted Chicken Thighs with Grapes and Olives

Pan Roasted Chicken Thighs with Grapes and Olives
11 Ingredients
  • 8 skin-on bone-in chicken thighs (2 1/2 to 3 pounds)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons canola oil
  • 3 cloves garlic, minced
  • 2 cups seedless red and/or green grapes
  • 1 cup pitted kalamata olives
  • 2 tablespoons capers in brine, drained
  • 2 sprigs fresh oregano
  • 1 cup dry white wine
  • 2 tablespoons unsalted butter
  • 2 cups quick-cooking couscous, cooked according to package, warm
Nutrition
1048
52% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

82% 53

Saturated

73% 15

Trans

- 0

Monounsaturated

- 24

Polyunsaturated

- 10

Carbs

29% 87

Carbs (net)

- 80

Fiber

28% 7

Sugars

- 12

Sugars, added

- 0

Protein

97% 48

Cholesterol

76% 229

Sodium

55% 1311

Calcium

10% 105

Magnesium

24% 95

Potassium

23% 809

Iron

25% 4

Zinc

25% 4

Phosphorus

75% 522

Vitamin A

12% 109

Vitamin C

6% 4

Thiamin (B1)

24% 0

Riboflavin (B2)

27% 0

Niacin (B3)

67% 13

Vitamin B6

49% 1

Folate equivalent (total)

7% 30

Folate (food)

- 30

Folic acid

- 0

Vitamin B12

23% 1

Vitamin D

0% 0

Vitamin E

14% 3

Vitamin K

40% 32
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